The man who never cooks without his hat…Mark Veyrat

 grand chef cuisinier

Marc Veyrat (born 8 May 1950) is a French chef from the Haute-Savoie region, who specialises in molecular gastronomy and the use of mountain plants and herbs. Although he is hardly known in the American culinary scene, he is one of the most famous chefs in the European restaurant scene.

Veyrat is considered by some to be the best chef in the world. He obtained a total of six Michelin Stars (three stars for each of his first two restaurants). Also, he is the first cook to get the perfect grade of 20/20 in the Gault-Millau guide, for his two restaurants. However, André Gayot wrote that “many, including [Veyrat], consider this score a tad exaggerated and more a public relations fantasy than a serious appreciation.”

He was the owner of the restaurants la Maison de Marc Veyrat (or l’Auberge de l’Eridan) in Veyrier-du-Lac and la Ferme de mon Père in Megève.

On 24 February 2009, he announced that he would cease all of his activities at la Maison de Marc Veyrat due to his declining health. The hotel is currently being run by his children.

Marc Veyrat is known for his creativity and use of natural and organic ingredients. He specialises in “molecular gastronomy” what ever that may mean, I probably would say he is a Svengali of natural mountain herbs and foods creatively transforming them into culinary art and amazements  .  He is a major pioneer and forward thinker with passion bigger then the Alps. Rather than using butter, flour, eggs, oil, or cream, he instead uses roots, mountain plants, mountain herbs, and wild flowers harvested in the French Alps.

The celebrated French chef Marc Veyrat, who held six Michelin stars between his two restaurants, will open an ambitious culinary complex at some point in 2013.

L’Express reports that the 250-acre property will be located in Manigod, where Veyrat grew up, and have a serious emphasis on sustainability and ecology. Veyrat will oversee a fifteen-seat restaurant, a botanical garden, and host students who’ve come to enjoy the natural setting. He’ll also teach 150 Euro cooking classes to ten guests at a time so they can “learn to cook six modern dishes and amaze their friends.” “People will not be coming to a restaurant,” said Veyrat. “People will be coming to my house.”

One of the things I must do as soon as I can, being a poor chef is frustrating at times when you should be sitting and dinning with Mark Veyrat.

http://www.marcveyrat.fr/